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Instructions |
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Bring a large part of water to a boil over high heat. Add the pasta and
cook until tender (7-10 minutes). Drain the pasta in a colander.
While waiting for pasta to cook, dice the onion and mince the garlic.
Cook both in Large skillet with the olive oil over medium-low heat
until softened and transparent (about 5 minutes)
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Add the diced tomatoes (with juices), oregano, basil, red pepper
flakes, salt and some freshly sacked pepper to the skillet with the
onions and garlic. Stir to combine. Add the tomato paste and 1/2
cup of water to the skillet and stir until tomato paste is dissolved into
the sauce.
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Turn the heat down to low. Cut the cream cheese into a few pieces
and then add them to the skillet with the tomato sauce. Use a whisk
to stir the sauce until the cream cheese has fully melted in and the
sauce is creamy.
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Add the spinach and gently stir it into the sauce until it has wilted (3-
5 minutes). Add pasta and stir until it is well coated in the creamy
tomato sauce. Sprinkle with parmesan cheese, if desired.
Top with cooked chicken breast, if desired.
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Originally Submitted
2/18/2017
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